Sorrel is a hibiscus species, Hibiscus sabadiffra. But it is not not the same species as as the hibiscus flowers.
For the sorrel drinks you boil the calyx (the fleshy pod with the seed inside, which develops after the flower falls off). Those funny-looking red things on the table around the cup in the OP are calyces.
The boiled calyces give the water a very tart, cranberry-like flavor. Usually the drinks are sweetened and spiced.
You can also crush the cooked calyces and make a cranberry sauce substitute. Old time Florida settlers did this because it was hard to get cranberries back then.
One thing that is confusing is that in the Carribbean region Hibisicus sabadiffra is called sorrel. But in the U.S. and Europe this plant is usually called roselle - and it's not well-known.
In most of the U.S. and Europe the term "sorrel" refers to an entirely different plant, a small herb.
Sorrel is a hibiscus species, Hibiscus sabadiffra. But it is not not the same species as as the hibiscus flowers.
For the sorrel drinks you boil the calyx (the fleshy pod with the seed inside, which develops after the flower falls off). Those funny-looking red things on the table around the cup in the OP are calyces.
The boiled calyces give the water a very tart, cranberry-like flavor. Usually the drinks are sweetened and spiced.
You can also crush the cooked calyces and make a cranberry sauce substitute. Old time Florida settlers did this because it was hard to get cranberries back then.
Source: I have grown and used sorrel before.
This man knows
Ladypede here, but thank you.
lol sorry
It's cool.
One thing that is confusing is that in the Carribbean region Hibisicus sabadiffra is called sorrel. But in the U.S. and Europe this plant is usually called roselle - and it's not well-known.
In most of the U.S. and Europe the term "sorrel" refers to an entirely different plant, a small herb.
good info